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Tomato Salsa

  • 3 large Roma tomatoes, coarsely chopped
  • 2 tablespoons finely diced red onion
  • 1 to 2 tablespoons minced jalapeño, to taste, seeds and membranes removed
  • 2 tablespoons fresh lime juice
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange peel
  • 1/4 cup chopped fresh parsley or basil, or combination
  • Salt and freshly ground black pepper, to taste

Add tomatoes, onion, jalapeño, juices, orange peel, parsley, salt, and pepper to a food processor. Pulse until coarsely puréed; visible bits of ingredients will remain. Transfer mixture to large saucepan and heat over medium heat until liquid has evaporated. Serve either warm or chilled.

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